I know, it’s been forever since I last posted! I told myself when we started the blog that I wouldn’t let this happen, but well, life happens! And even though blogging is something I really enjoy, I found myself bogged down by life. But what better time than to cheer up and lighten up than the holidays?
Even though I’m a grown woman of 27, my mom still sends me gifts for St. Nick’s day. I love it. It warms my heart, plus who doesn’t love getting something other than bills and coupons in the mail?! So when I received my St. Nick’s package this week in the mail, I was thrilled to find Christmas PJs, an evergreen candle, a beautiful leaf ornament, and Frango mints. I’m a huge fan of Frangos. They remind me of Chicago and old school Marshall Fields. These particular Frangos were the Limited Edition Candy Cane Frangos, even better than the norm!
Jonathan’s sweet tooth has been growing lately, particularly in the evening. So tonight when he told me that he had a hankering for sweets, I decided I wanted to come up with something that incorporated my delicious St. Nick’s Day sweets. I combined a few different recipes I found online, added my own twists, and of course my Frangos…and these chocolate Frango cookies turned out absolutely delectable!
Here’s what you need…
6 tbsp. butter, roughly chopped
1 cup sugar
1/2 cup chocolate chips
1 1/3 c. flour (I used the extra 1/3 cup because I’m baking in high altitude, but if you’re closer to sea level, go for 1 cup even)
1/4 c. cocoa powder
1 tsp. baking powder
1/4 tsp. salt
10 (or so) roughly chopped Frango Candy Cane Mints
Melt the butter and chocolate chips on low. Set aside and let cool.
Combine the sugar and eggs, and your butter/chocolate mixture once it cools.
Add in all the other ingredients.
Roll into 1 inch balls and slightly flatten onto a cookie sheet (I like to put my cookies on top of a sheet of parchment paper, since it gives them a perfect, soft cook without scorching the bottoms).
Cook at 350 for 8-10 minutes.
Thoroughly enjoy with a big glass of milk!